When it comes to kick-ass, no-brainer combinations, it doesn't get better than peanut butter and jelly. Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop swirls a generous portion of peanut butter into a sweet cream ice cream base, then folds in spoonfuls of jelly just before serving.
Ample Hills is one of our favorite scoop shops in NYC, but we can't always make it out to their shops. Lucky for us, then, that their book, Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop has arrived.
Soft, sandy, and flavored with vanilla bean, these little shortbread rounds from Frenchie are served with rhubarb and strawberries.
A classic panna cotta is infused with chamomile tea, and nestled in a bowl of carefully prepared citrus fruits floating in their own refreshing soup.
No doubt you've had chocolate pots de crème or a rich chocolate custard before. But has it ever been served with a passion fruit caramel, or a spoonful of candied ginger? How about both, as well as fresh lychees? It's the combination of these diverse elements that makes every bite of this dessert so uniquely delicious.
Die-hard ricotta cheesecake purists, avert your eyes: this is a cheesecake crafted from Brillat-Savarin cheese, a French triple-crème that's super dense and fatty. It provides an excellent foil for a playful cookie crust and an artfully constructed passion fruit glaze.
Frenchie is a visual primer on everything that makes Greg Marchand unique. Not entirely French, but never forgetting his roots, his technique is free and easy, but sharply intelligent...and delicious.
This apple cider cream pie is thickened with heavy cream and eggs, and flavored with sour cream. It's rather unique, and exceptionally delicious, toeing the line between tangy and sweet.
This is a simple chess pie with a double dose of malt in the filling, thanks to malt syrup and malt powder. An optional malt-flavored whipped cream topping is suggested, which is a great idea if you plan to eat this pie solo.
A couldn't-be-simpler pretzel crust serves as the base for a honey-sweetened, brown butter filling that's topped with a thick layer of melted chocolate and cream. A healthy sprinkling of flaky sea salt is the finishing touch.
For those of you who prefer to eat their drinks instead of sip them, First Prize Pies has come up with Chai Chess Pie, a sweetly spiced pie that relies on the complex flavors of cardamom, cloves, and tea leaves.
Allison Kave won the Brooklyn Pie Bake-off in 2009. Since then, she's been cranking out deliciously inventive pies in every conceivable flavor. We've got a peek at some of her best recipes.
Those of you who know how to make bear claws, raise a paw. Chances are you never have, so let The Model Bakery Cookbook teach you how.
The Model Bakery Cookbook made sure to include this recipe, which is a customer favorite. And who wouldn't love chewy, crackly-topped ultra-chocolatey cookies?
This bundt cake boasts a caffeinated center as well as an espresso-spiked glaze. Cut a thick slice and eat in place of, or with, your morning coffee.
Soft, fluffy, and puffy, these oversized English muffins shouldn't be limited to breakfast hours. They're cooked in butter and dusted with cornmeal, making them equally good slathered in jam, or used to make sandwiches.
Even if you've never been to the eponymous shop in Napa, The Model Bakery Cookbook is a great bread and pastry reference, with a wide repertoire of recipes. And if you or someone you know is a fan, this will surely make their day.
Yes, the name says "savory", but a sprinkling of sugar sweetens these hearty rounds. Plus, their oaty, wheaty dough makes them all the more amenable to spreading with jam or dipping in honey. They also meld well with a piping hot cuppa.
Booze? Check. Chocolate? Check. Nuts? Check.
These Irish Pantry scones are studded with dark chocolate and walnuts, in a dense buttermilk dough. Whip up a batch in thirty minutes, and you'll have scones for a week. That is, if they stick around that long.
In this hearty granola, coconut flakes and chopped cashews are used to give warm, toasty flavor to lightly sweetened oats.
It seems like the priority of having a well-stocked kitchen has fallen by the wayside. The Irish Pantry, by Noel McMeel, resurrects the attitude of preparation, and providing for the home.
Bananas and nuts are an idiot-proof combination, but the addition of malted milk is like having a milkshake in cake form. Which is to say, excellent.
More like Dulce de Lovely. Two cans' worth of sweetened condensed milk are whisked into a milk and cream base to made this irresistible Puddin'.
We begin our Puddin' feature with a chocolate pudding that's not too dense or sweet, but plenty dark and rich.
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